Monthly Archives

September 2024

Check Out These Fall Cocktails from SMOKE LAB Vodka

By | Mixology News

As cooler fall temperatures settle in, SMOKE LAB Vodka is showcasing a menu of delicious and inviting cocktails ripe with the flavors of the season!

Each of the four inspired cocktails, created by SMOKE LAB National Mixologist, @paulalukas27, celebrate the award-winning craftsmanship of SMOKE LAB Classic, SMOKE LAB Aniseed and SMOKE LAB Saffron Vodka and are perfect to enjoy wherever the season takes you! Check out 4 recipes below that are perfect to accompany you during the transition into chilly weather.

She's A Beauty

Ingredients

  • 1 ½ oz. SMOKE LAB Classic Vodka
  • 1 ½ oz. Kleos Mastiha Spirit
  • 2 oz. Alovine Aloe Vera Juice
  • ½ oz. Lime Juice
  • 3 Dashes Scrappy's Celery Bitters

Preparation

  1. Combine liquid ingredients in a shaker with ice.
  2. Shake and strain over fresh ice in a large rocks glass.
  3. Garnish with .25 tsp pink peppercorns and 3 slapped sprigs of dill.

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The Warrior

Ingredients

  • 1 ½ oz. SMOKE LAB Aniseed Vodka
  • ½ oz. Laphroaig 10 Single Malt Scotch
  • 1 oz. Cheeky Cocktails Espresso Syrup
  • 3-4 oz. A & W Root Beer

Preparation

  1. Combine the first three ingredients in a shaker with ice.
  2. Shake and strain over fresh ice in a highball glass.
  3. Top with root beer and garnish with Little Debbie Nutty Buddy Bar and 3 star anises.

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She Sells Sanctuary

Ingredients

  • 2 oz. SMOKE LAB Saffron Vodka
  • 1 oz. Marie Brizard Pear William
  • 3 dashes 18:21 Tart Cherry + Saffron Bitters
  • 2 slices Bartlett Pear
  • 2 slices Granny Smith Apple
  • 1 Red and 1 Yellow Habanero Pepper, seeded and sliced -save half for garnish
  • 2-3 oz. Badger Bevs Ginger Beer

Preparation

  1. Combine liquid ingredients and half the habanero pepper slices in a shaker with ice.
  2. Shake and fine strain over fresh ice in a large wine glass.
  3. Add pear and apple slices and remaining habanero pepper to the glass.
  4. Top with ginger beer and garnish with a slapped sprig of thyme. 

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Enjoy The Silence

Ingredients

  • 1 ½ oz. SMOKE LAB Saffron Vodka
  • 1 ¼ oz. Mizu Lemongrass Shochu
  • 1 ¼ oz. Amaro Santoni
  • 3 dashes Bitter Cube Cherry Bark Vanilla Bitters

Preparation

  1. Combine liquid ingredients in a mixing glass with ice.
  2. Stir to chill and strain over fresh ice in a large rocks glass.
  3. Garnish with three slapped leaves of sage and half a fresh fig.

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SMOKE LAB Vodka is crafted with pure Himalayan spring water and locally sourced superior-quality Basmati rice, selected for its distinctive crisp, pure flavor and unique floral aromas. SMOKE LAB is India’s first homegrown luxury vodka that has become a favorite among US consumers.

Mixologist, Paula Lukas is a veteran of the New York City hospitality industry with over 30 years of experience. Known for her creative cocktails, Paula names the cocktails she develops for SMOKE LAB after classic rock and roll songs.

SMOKE LAB Classic & SMOKE LAB Aniseed retail for a suggested price of $20/750ml. SMOKE LAB Saffron retails for the suggested price of $30/750ml.

The post Check Out These Fall Cocktails from SMOKE LAB Vodka appeared first on Chilled Magazine.

Source: Mixology News

Heart of Glass

By | Mixology News

Black Garlic is trending on menus and while it’s usually associated with savory dishes, there have been some incredibly creative applications recently that make fermented garlic the focal point instead of an added bonus.

The ingredient adds a unique depth of flavor and can be seen on all sections of menus, including cocktails. Check out the recipe for the Heart of Glass cocktail from Kwei Fei in Charleston, South Carolina.

“Sichuan cuisine is salty, sweet, bitter, acidic, pungent, nutty, and spicy. This cocktail brings you back down to earth using Reishi which comes from Sichuan and is known to locals as Ganoderma Lingzhi. This concoction is the perfect detox and retox at the same time.” — Tina Schuttenberg, Co-Owner of Kwei Fei

Heart of Glass

by Kwei Fei, Charleston, SC

Ingredients

  • 2 ½ oz. Reishi & Shiitake-infused Tito’s
  • ½ oz. Dolin Dry Vermouth
  • 2 dashes of Pandan Tincture

Preparation

  1. Shake and double-strain into a coupe glass.
  2. Garnish with Black Garlic & MSG caviar*.

Additional Notes

*Tina Schuttenberg fills house-made caviar pearls with black garlic and MSG as a garnish for her Heart of Glass cocktail.

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The post Heart of Glass appeared first on Chilled Magazine.

Source: Mixology News

Celebrate National and International Coffee Day with Grand Brulot’s Espresso Martini!

By | Mixology News

National Coffee Day (9/29) and International Coffee Day (10/1) aren’t as fun without some booze.

Revamp the overdone Espresso Martini with Grand Brulot, a coffee cognac that boasts flavorful Ecuadorian robusta coffee beans while balancing the notes of nutmeg and vanilla in French VSOP Cognac for a delightful experience!

Grand Brulot Espresso Martini

Ingredients

  • 2 oz. Grand Brulot
  • 1 oz. Espresso
  • ½ oz. Amaretto or Vanilla Syrup

Preparation

  1. Using a shaker, combine Grand Brulot, coffee and liqueur together.
  2. Shake (25 times) vigorously with ice and then strain into a chilled martini glass.
  3. Garnish with a few cracked coffee beans and an orange twist.

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The post Celebrate National and International Coffee Day with Grand Brulot’s Espresso Martini! appeared first on Chilled Magazine.

Source: Mixology News

Sip and Savor Bourbon Heritage Month with These 7 Must-Try Cocktails

By | Mixology News

In honor of Bourbon Heritage Month, Fontainebleau Miami Beach is offering a collection of bourbon-based cocktails across multiple venues on property – all priced at $30.

Crafted with the finest ‘Fontainebleau Private Label’ selections from Maker’s Mark, Whistle Pig and Angel’s Envy, each cocktail is a tribute to the art of bourbon. With unique flavor pairings and stunning garnishes, these libations are the perfect way for guests to toast Bourbon Heritage Month in style!

Photo by Fontainebleau Miami Beach

Wildwood Whisper

by Mirabella

Ingredients

  • 1 ½ oz. Makers Mark ‘Fontainebleau Private Label’
  • ¾ oz. Faretti Biscotti Liqueur
  • ½ oz. Captain Morgan Spiced Rum
  • ½ oz. Carpano Antica
  • 3 dashes of Angostura Bitters

Preparation

  1. Shake and strain all ingredients into coupe glass.
  2. Garnish with cinnamon sugar on half of the rim and biscotti cookie on the rim.

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Photo by Fontainebleau Miami Beach

Oak & Smoke

by Hakkasan

Ingredients

  • 1 ½ oz. WhistlePig ‘Fontainebleau Private Label’
  • ¾ oz. Cynar
  • ¾ oz. Carpano Antica
  • 3 dashes of Angostura Bitters

Preparation

  1. Mix all ingredients and pour into rocks glass.
  2. Garnish with an Orange Twist.

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Photo by Fontainebleau Miami Beach

Copacana

by Prime 54

Ingredients

  • 1 ½ oz. Makers Mark ‘Fontainebleau Private Label’
  • ½ oz. Avua Cachaca
  • ½ oz. Giffard Banane du Bresil
  • ¼ oz. Brown Sugar Syrup
  • 1 dash of Chocolate Bitters
  • 1 dash of Peach Bitters

Preparation

  1. Shake and strain all ingredients into a rocks glass with a large ice cube.
  2. Garnish with a lemon twist and a charred banana on a skewer.

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Photo by Fontainebleau Miami Beach

Amber Horizon

by Bleau Bar

Ingredients

  • 2 oz. Angel’s Envy ‘Fontainebleau Private Label’
  • 1 ½ oz. Grapefruit Juice
  • ½ oz. Agave
  • Ginger Ale, to top

Preparation

  1. Shake and strain all ingredients, except ginger ale, into a tall collins glass.
  2. Top with ginger ale.
  3. Garnish with a rosemary sprig.

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Photo by Fontainebleau Miami Beach

Guava Slammer

by La Côte

Ingredients

  • 1 ½ oz. Angel’s Envy ‘Fontainebleau Private Label’
  • 1 oz. Guava Purée
  • ½ oz. Lime Juice
  • ½ oz. Lime Juice Sour

Preparation

  1. Shake and strain all ingredients into serving glass.
  2. Garnished with a dehydrated grapefruit.

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Photo by Fontainebleau Miami Beach

Cask & Spice

by Arkadia Grill

Ingredients

  • 2 oz. Maker’s Mark ‘Fontainebleau Private Label’
  • ¾ oz. Pear Purée
  • ¾ oz. Lemon Juice
  • ½ oz. Simple Syrup
  • 1 dash of Cinnamon

Preparation

  1. Shake and strain all ingredients into a fish bowl glass.
  2. Garnished with a dehydrated pear and a flower orchid.

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Photo by Fontainebleau Miami Beach

Gnarly Barrel

by Glow Bar

Ingredients

  • 2 oz. Angel’s Envy ‘Fontainebleau Private Label’
  • 1 oz. Mango Purée
  • ½ oz. Lime Juice
  • Ginger Beer, to top

Preparation

  1. Shake and strain all ingredients, except ginger beer, into serving cup.
  2. Garnished with a mint sprig.

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The post Sip and Savor Bourbon Heritage Month with These 7 Must-Try Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Why Attend this year’s CiderFeast NYC?

By | Mixology News

Created in 2011 at Jimmy’s No. 43, a now-closed restaurant owned by Jimmy Carbone that featured mostly hard cider, CiderFeast NYC was inspired by Carbone’s interactions with cideries and distributors, which led to his vision of an event showcasing cider’s unique qualities.

“In conversations with cideries and distributors about how to bring hard cider back into the mainstream while highlighting the influences of terroir and technique, an event where people could sample different ciders from a group of carefully curated producers all in one place brought everything important together. CiderFeast was born! Over the years, the event has grown and we now tour the East Coast, with CiderFeasts in New York, Massachusetts, and Maine.”


Hard cider is primarily made by fermenting apple juice, however, other fruits can be used. The cider-making process is similar to that of wine-making; it incorporates elements such as apple variety, terroir, and production techniques, which results in an array of flavors and styles. Cider has a rich history and has recently seen a resurgence in popularity, especially in regions like New York.

With its numerous flavor profiles that can be achieved, the food pairing possibilities are endless. CiderFeast NYC embraces this by partnering with local food producers which gives attendees the opportunity to experience how cider complements a variety of dishes, from aged ham and grilled cheese to fermented foods like kimchi and the ever-popular paella.

What sets CiderFeast apart is its grassroots approach and vast selection of ciders, featuring both internationally distributed brands and those seeking regional recognition. Attendees are encouraged to engage with producers as they sample the ciders, deepening their appreciation for the craftsmanship behind each drink. Carbone states:

“CiderFeast has always been about quality over quantity, however the number of cideries has increased in the past few years so there have been some wonderful newcomers which are happily added to the CiderFeast NYC lineup. For attendees, the focus is still on getting to know the producers while sampling their cider. I’m excited to be able to feature more producers that are sweeping us off our feet through drinking glasses and sharing that experience with everyone.”

When asked how he views consumer tastes evolving when it comes to cider, Carbone noted: “Heirloom apples especially create these astoundingly structured ciders, reflecting the flavors of each year’s apple (or sometimes other fruit) harvest. The US has an absolute treasure of tart, heritage cider apples that are being used more and more.”

This year’s CiderFeast will feature standout brands such as Orchard Hill Cider Mill, Eden Ciders, Romilly Cidre, Wayside Cider, Treasury Cider, and Barrika Basque Cider. These long-time favorites are must-tries for attendees according to Carbone.

“There’s a giant world of cider that is growing and changing and people and food are at the heart of it. The history of cider is long and influenced by the movement of people from one place to another, literal ancient methods and techniques, as well as new technology. Getting to know cider, and further, the cider that you’re enjoying in your glass or pairing with your meal as it progresses, opens up the world and its history… as well as a really good drink.”

For more information Click Here.

To Purchase CiderFeast NYC tickets Click Here.

The post Why Attend this year’s CiderFeast NYC? appeared first on Chilled Magazine.

Source: Mixology News

Inside Wonderland Bar in East Village

By | Mixology News

Wonderland, a modern Sichuan gastrobar from the hospitality group behind Midtown’s CHILI, has opened in the heart of the East Village.

Helmed by Michelin starred Executive Chef Peter He 何少岩, the menu offers a robust array of novel and contemporary Sichuan dishes not limited to bar bites, but in their unique libations as well.

Barman Zhouyu Tso creates elaborate drinks featuring house-fermented syrups, unconventional savory elements and Chengdu spices such as smoked salt, wasabi, chili, truffle oil, and more to create the base for an unforgettable selection. Between mushroom glassware and orbs set ablaze, each of the beautifully crafted drinks set the stage for a multi-sensory experience. From signatures including the Slow and Steadily with gin, ginger, allspice, Sichuan peppercorn, lemon, egg white — and a submerged marshmallow duck to the Cumin Eileen, a reinterpretation of Chef He’s Sichuan lamb in mezcalita form — smoothly incorporating plum, cumin, ginger, tomato and onion — Wonderland is an unforgettable spot. Check out our interview with Zhouyu Tso below get some more insight about the spot as well as his inspiration for the cocktail menu!

Tell us about your background in the industry.

I have been working in the hospitality industry for over 15 years; I started as a part-timer in high school, working as a sushi helper, busser, runner, server, bartender and floor manager. Over the years after gaining experience, I had the skills to pursue owning my restaurant and bar. I am also a certified sommelier and have bartending experience for over 10 years.

What kind of experience can guests expect when visiting Wonderland?

At Wonderland, each cocktail is accompanied by a unique presentation, creating not only tasty drinks, but providing a visual experience as well. I wanted each drink to tell its own story, incorporating Asian-inspired elements within each creation.

What inspires your cocktail menu?

Most of the inspiration comes from our sister Sichuan restaurant, CHILI. In Sichuan cuisine, there are many different spices we use to cook. I used my accumulated experience in bartending and research to experiment and create our own in-house infused spirits. We added these spices into the drink, including blends with peppercorn, cumin, ginger, and baijiu.

What is your favorite cocktail on the menu?

My personal favorite drink is the Sweet of Bitter, a twist on a negroni acting exactly as the name suggests – sweet and bitter at the same time. The flavor features full, floral, and aromatic notes with a soothing and rich finish.

Wonderland is located at 96 2nd Avenue between East 5th and East 6th Street, open from 4pm to Midnight every evening. Reservations can be made by calling (212) 814-2943 or visiting wonderlandbarnyc.com.

The post Inside Wonderland Bar in East Village appeared first on Chilled Magazine.

Source: Mixology News

Ole Smoky “Raises the Jar” in Partnership with Super Bowl Champion Jason Kelce

By | Mixology News

Ole Smoky Distillery, one of the fastest-growing spirits companies in the U.S., is collaborating with Jason Kelce, a Super Bowl Champion and seven-time Pro Bowl player who is also an investor in Ole Smoky, for the 2024 “C’mon Raise The Jar” 360 marketing campaign.

Kelce, taking on the role of “self-appointed team captain,” will highlight his entertaining approach and methods while promoting Ole Smoky’s diverse range of creative and flavorful moonshine products. The campaign will primarily feature video content filmed at the distillery in downtown Nashville, and will include extensions across the marketing mix including, in-store point-of-sale, social media and print executions.

After officially retiring from the NFL following 13 seasons with the Philadelphia Eagles, Jason Kelce is stepping back into the spotlight as Ole Smoky’s self-appointed team captain. His friendly, fun-loving personality, combined with the hardworking reputation he built as a center, perfectly aligns with Ole Smoky’s authentic and creative branding. This collaboration opens up numerous opportunities for enjoyable tailgate experiences for sports fans nationwide. The “C’mon Raise The Jar” campaign, which plays on the phrase “raise the bar” while highlighting Ole Smoky’s iconic mason jar packaging, encourages consumers to use Ole Smoky products in their tailgating cocktails as they celebrate the return of one of football’s most cherished players.

“After my departure from the NFL, I am grateful to be welcomed with open arms as Ole Smoky’s official team captain for the 2024 football season,” says Jason Kelce.

“I look forward to bringing our team to victory, in addition to having some fun and raising awareness of Ole Smoky’s creative and delicious products.”

In celebration of the return of fall and tailgating season, fans can visit one of Ole Smoky’s four distillery locations, participating bars and restaurants across the country or the campaign microsite for an Ole Smoky tailgate cocktail recipe list inspired by Kelce and the tailgate experience.

“We at Ole Smoky are thrilled to join forces with our newly self-appointed team captain Jason Kelce, who embodies the values of hard work, determination, and authenticity – qualities that are at the heart of our brand,” says Robert Hall, CEO, Ole Smoky Distillery.

“Together, we look forward to bringing our unique Tennessee spirit to tailgates across the country, celebrating the rich traditions and vibrant culture that Jason, Ole Smoky, and one of our nation’s favorite pastimes represent.”

The Ole Smoky brand was launched in 2010, shortly after Tennessee legalized the distillation of moonshine in 2009. As the first legal moonshine in East Tennessee, the brand has grown rapidly over the past 14 years. The company now employs more than 600 people, makes a wide range of moonshines and whiskeys in four distillery locations across the state, and hosts more than 5 million visitors annually. Ole Smoky officially announced a strategic investment from Patricof Co, the New York-based private investment platform for elite professional athletes, in March 2022, bringing about opportunities to partner with world-renowned athlete clients representing all major U.S. sports, including Kelce.

For more information on the “C’mon Raise The Jar” campaign, visit www.cmonraisethejar.olesmoky.com. For more information on Ole Smoky and its products, visit www.olesmoky.com.


About Ole Smoky® Distillery LLC

Ole Smoky is the leading distiller of premium moonshine in the world, the leading craft distiller in the U.S. and the first federally licensed distillery in the history of East Tennessee. Founded in 2010, Ole Smoky’s roots are traced to the Smoky Mountains’ earliest settlers, families who produced moonshine with enduring pride and Appalachian spirit.

Ole Smoky has been recognized on the Inc. 5000 List of the fastest growing private companies in America for five consecutive years – 2020, 2021, 2022, 2023 and 2024, as well as receiving the 2023 Shanken Communications’ Impact Hot Brand Award, several 2024 Growth Brand Awards from Beverage Information Group, and the 2023 PR%F the Magazine Distillery of the Year award.

Today, Ole Smoky’s over 25 creative moonshine flavors and 17 inventive whiskey flavors can be found in all 50 states, 20 countries and at the company’s four famed distilleries in Tennessee: The Holler and The Barrelhouse in Gatlinburg, The Barn in Pigeon Forge, and 6th & Peabody in Nashville.

For more information, visit www.olesmoky.com and follow Ole Smoky on social media @olesmoky.

The post Ole Smoky “Raises the Jar” in Partnership with Super Bowl Champion Jason Kelce appeared first on Chilled Magazine.

Source: Mixology News

Discover the Natsu Sour Cocktail at Chicago’s Omakase Shoji

By | Mixology News

Omakase Shoji, Chicago’s latest omakase destination, presents the Natsu Sour—a cocktail that perfectly blends Japanese tradition with modern flair.

This refreshing drink features Haku Vodka, crafted from 100% Japanese white rice and filtered through bamboo charcoal, offering a smooth and subtly sweet profile. Paired with the sweet, melon-forward notes of Midori liqueur, and the creamy texture provided by egg white, the Natsu Sour delivers a balanced and invigorating experience. Finished with a touch of lemon and mint syrup, it’s a cocktail that embodies the essence of the last lingering days of summer.

Natsu Sour Cocktail

Ingredients

  • 1 ½ oz. Haku Vodka
  • ¾ oz. Midori
  • 1 oz. Egg White
  • ¾ oz. Lemon Juice
  • ½ oz. Mint Syrup

Preparation

  1. Dry shake vodka, Midori, egg white, lemon, and mint simple syrup.
  2. Then add ice cubes and whip shake.
  3. Double strain into frosted martini glass.
  4. Garnish with cucumber bitters and mint leaf.

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The post Discover the Natsu Sour Cocktail at Chicago’s Omakase Shoji appeared first on Chilled Magazine.

Source: Mixology News

2 Punch Cocktails To Commemorate Summer’s End

By | Mixology News

Punch is a nostalgic drink – we’ve had it at birthday parties growing up, beside a pool in the summer heat, and even at Prom in high school – often spiked when the teachers aren’t looking.

Now, high-end, elevated restaurants are resurrecting our childhood favorite and putting the adult, definitely-spiked version on their menus. Check out two punch recipes from two Miami hotspots below!

This well-balanced, exotic punch has layers of flavor and a touch of elegance.

Photo by Osaka Nikkei Miami

Natsu Punch

by Osaka Nikkei Miami

Ingredients

  • 1 ½ oz. Purple Pisco
  • 1 oz. Martini & Rossi Ambrato Riserva
  • ¼ oz. Yuzu (optional)
  • ¾ oz. Lime Juice (If Yuzu is not available, do 1 oz. Lime and .75 oz. Simple Syrup)
  • 1 oz. Simple Syrup
  • 1 oz. Pineapple Juice
  • Natsu Foam (as needed)

Preparation

  1. Add all ingredients to a shaker tin and shake vigorously.
  2. Pour into a rocks glass over fresh ice.
  3. Add Natsu foam to the top.
  4. Garnish with a sprinkle of toasted coriander powder, nutmeg or cinnamon

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Toku’s popular Panda Punch is a nostalgic reminder of our younger selves, and is poured into a ceramic panda mug and garnished with fresh green bamboo leaves.

Photo by Toku

Panda Punch

by Toku

Ingredients

  • 1 ½ oz. Cachaça
  • ½ oz. Malibu Coconut Rum
  • 1 ½ oz. Passion Fruit Puree
  • ½ oz. Lime Juice
  • ½ oz. Orgeat Syrup (orange flavor)
  • Fresh Mint Leaves
  • Crushed Ice
  • Myers Dark Rum Float

Preparation

  1. Add Cachaça, Malibu Coconut Rum, Passion Fruit Puree, lime juice, and orgeat syrup to a cocktail shaker with ice and shake well until chilled.
  2. Pour into your glass with crushed ice, garnish with fresh mint leaves, and add a Myers Dark Rum float on top.

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The post 2 Punch Cocktails To Commemorate Summer’s End appeared first on Chilled Magazine.

Source: Mixology News

Check Out These 2 Simple Batched Margaritas from Flecha Azul Tequila!

By | Mixology News

Throwing an end of summer kick-back? Mix up these 2 batched margaritas from Flecha Azul Tequila!

Made without any added sweeteners, flavoring, or coloring, Flecha Azul was designed to elevate cocktails. Offer either of these margaritas to your friends and they won’t want to leave!

Coconut Margarita

Ingredients

  • 2 cups Flecha Azul Blanco
  • 1 cup Lime Juice
  • 1 cup Triple Sec
  • 1 ½ cups Cream of Coconut, blended

Preparation

  1. Add all ingredients to a pitcher, fill with ice and stir well.
  2. Serve and enjoy!

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Prickly Pear Margarita

Ingredients

  • 2 cups Flecha Azul Reposado
  • 1 cup Triple Sec
  • 1 cup Lime Juice
  • ½ cup Prickly Pear Syrup

Preparation

  1. Add all ingredients to a pitcher, fill with ice and stir well.
  2. Serve and enjoy!

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The post Check Out These 2 Simple Batched Margaritas from Flecha Azul Tequila! appeared first on Chilled Magazine.

Source: Mixology News